Two nights and two pop-up dinners with very different goals. Tonight was contemporary Filipino that recognized the chef’s heritage while making it new and pushing the boundaries. I’ve not eaten much Filipino food before and this was a very cool dinner. Talked with a mother and daughters team who have a traditional Filipino food restaurant that I will be checking out in the near future.
Atay ng Pato at langit de coco: Foie gras + sky flake cracker + burnt coconut jam + sea salt